Thai Chicken Salad & Peanut Dressing recipe | WW TASTE

Ingredients

• 500 g cooked free-range chicken, shredded or cubed
• 2 cups red cabbage, shredded
• 2 cups white cabbage, shredded
• 1 cup carrot, grated
• 1 red pepper, diced
• 2 T fresh coriander leaves and stalks, chopped
• 1⁄4 cup spring onion including white bulb, sliced
• 1⁄4 cup mint leaves, sliced plus extra to garnish
• 1⁄4 cucumber, cored and sliced diagonally
• 2 T roasted salted peanuts, to garnish
• 1 lime, juiced
• For the dressing:
• 1⁄2 cup smooth peanut butter
• 1⁄4 cup water
• 1⁄2 cup coconut milk
• 1⁄2 t chilli flakes
• 1 T honey
• 2 T soya sauce
• 3 garlic cloves, crushed
• 1 t fresh ginger
• salt, to taste